white chocolate raspberry bundt cake.

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White Chocolate Raspberry Bundt Cake from Brittany brought by Randi:

via Shalee :)

Cake:

1 french vanilla cake mix

1 5.9 oz pkg white chocolate pudding mix

5 egg whites

1 cup sour cream (or greek yogurt)

1 cup oil

1/2 cup warm water

1 cup white chocolate chips

Raspberry Sauce

2 cups frozen raspberries

1/4 cup sugar

2 T orange juice

1 cup cold water

2 T cornstarch

Mix cornstarch in the water until smooth. In a saucepan bring all ingredients to a boil. Boil for 2 minutes or until the consistency you want.

Grease and flour bundt pan. Add approx 1/3 batter to pan. Pour raspberry sauce on top, add rest of batter, run knife through pan, in a zig zag motion. 

Bake at 350 for 45-50 minutes or until it springs back to the touch.

Cream Cheese Frosting:

1 cup butter

1/3 of a brick of cream cheese, softened

1 tsp vanilla

3-4 cups powdered sugar

Mix butter and cream cheese. Add vanilla. Slowly add powdered sugar. May need to mix in milk to reach desired consistency.

healthy ground turkey breast taco cups.

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Healthy Ground Turkey Breast Taco Cups from Randi:

olive oil

3/4 cup chopped onion

1 to 3 garlic cloves

1 T chili powder

2 tsp ground cumin

2 tsp ground coriander

1/2 tsp salt

1/2 tsp pepper

1 (8 ounce) can tomato sauce

Baked Scoops chips

Additional taco garnishes, low fast sour cream, cheese, green onions, tomatoes. 

In large skillet over medium heat, add the oil and chopped onion. Cook, stirring often, until the onion is softened, about 4-5 minutes. Add the ground turkey and cook, breaking up the meat into smaller chunks, until it is cooked through, about 5 minutes.

Return the skillet to the heat and stir in the garlic, chili powder, cumin, coriander, salt and pepper. Cook for about 30 seconds and then add the tomato sauce. Turn the heat to low and simmer the meat mixture for about 10 minutes, stirring occasionally.

Line up your scoop chips. Place taco mixture in each chip, top with a small dollop of sour cream, cheese, chopped green onion and diced tomatoes.

Enjoy!

chicken blt pizza.

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Chicken BLT Pizza from Randi:

Ingredients:

Whole Wheat Pita

Mozzarella Cheese

Bacon

Lettuce

Tomato 

Ranch Dressing

Start with your whole wheat pita, top with mozzarella cheese and chopped bacon (I used turkey bacon). Bake at 375 for 5-10 minutes until cheese is browned. Top with chopped tomatoes and lettuce. Drizzle with ranch dressing (I used low fat). Enjoy!

orange sorbet.

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Orange Sorbet from Randi:

2 oranges peeled, halved

2 T sugar or other sweetener to taste

4 cups ice cubes

Blend and enjoy!

chipotle chicken skewers with creamy dipping sauce. {winner!}

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Chipotle Chicken Skewers With Creamy Dipping Sauce from Randi:

via Mels Kitchen Cafe

Chicken Skewers

2 1/2 pounds boneless, skinless chicken breasts

1/4 cup packed light brown sugar

2 Tbsp fresh cilantro, minced

1 chipotle chile in adobo sauce, minced (to reduce spiciness, scrape out seeds prior to mincing)

2 tsp adobo sauce

1 1/2 tsp salt

1/2 tsp chili powder

1/4 tsp garlic powder

1/4 tsp ground black pepper

12 bamboo or metal skewers

Creamy Dipping Sauce

3/4 cup lowfat sour cream

1/4 cup lowfat mayonnaise or Greek yogurt

1/4 cup lime juice

1/8 tsp garlic powder

2 Tbsp cilantro leaves, minced

2 green onions, finely chopped

1/2 tsp salt

1/8 tsp ground black pepper

Slice the chicken breasts into long, thin strips, about 1/2-inch thick. You should have right around 30 strips. In a small bowl, stir together the brown sugar, cilantro, chipotle chile, adobo sauce, salt, chili powder, garlic powder, and pepper. Toss the chicken with the brown sugar mixture coating all the pieces evenly. Cover the chicken (or place in a ziploc bag) and refrigerate for at least 30 minutes and up to 24 hours.

For the dipping sauce, in a bowl, stir all the ingredients together. Cover the mixture and let stand at room temperature for 30 minutes until the flavors combine. Alternately, you can make the dipping sauce in advance and refrigerate for up to 2 days. Be sure to season the dipping sauce with additional lime juice, salt and pepper to taste before serving.

30 minutes before grilling, cover the bamboo skewers with water and soak. Skip this step if using metal skewers.

Preheat an oven broiler or grill. Weave two strips of chicken onto each skewer. Broil or grill the chicken for 5-8 minutes until cooked through, using nonstick cooking spray on a foil-lined pan if you are broiling. Serve immediately with the dipping sauce.

italian minestrone soup.

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Italian Minestrone Soup from Randi:

1/2 lb salt pork, diced

1 T olive oil

1 medium onion, chopped

1 clove garlic, minced

5 cups chicken stock

1- 28 oz can tomatoes

1 carrot, sliced

1 rib celery, chopped

1 zucchini, sliced

1 can garbanzo beans, drained

1 can kidney beans, drained

1 tsp salt

1/2 tsp pepper

1 tsp oregano

1 cup macaroni, uncooked

parmesan cheese, grated

Saute salt pork in large soup pot until browned. Add oil, onion and garlic; sauté until onion is tender. Add remaining ingredients, except macaroni and parmesan cheese. Simmer for 2-3 hours (or put in crockpot for the day). Add macaroni at the end and cook for about ten minutes until tender. Garnish with parmesan cheese.

*Salt pork, if you haven't ever used it, is by the ham. It's kind of like a solid brick of bacon. I usually have found it under the Hormel brand. It's very fatty so I really trim it but it adds amazing flavor.

enchiladas {winner!}

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Enchiladas from Randi:

1 lb. chicken breast, cooked and chopped or shredded

4 green onions

2 Tbsp fresh cilantro, chopped

3 cans (10 oz. each) green enchilada sauce

8 flour tortillas

1 cup shredded cheddar cheese

Lightly coat a large skillet with cooking spray and [lace over medium-high heat.  Adds green onion and cilantro.  Saute for 2 minutes.  Add chicken and 1 can of enchilada sauce. Cook, stirring occasionally, until heated through, about 5 minutes.

Pour the 2 remaining cans of enchilada sauce in a medium bowl and microwave until warm, about 2 minutes.  Dip each tortilla in the heated sauce and fill with about 1/8 of the chicken mixture.  Roll up and place, seaside down, in the baking dish.  

Pour remaining heated sauce over enchiladas and sprinkle with cheese.  Bake until they are heated though and cheese is melted, about 15 minutes.

Top with sour cream, tomatoes, salsa, lettuce……

Overnight, No Cook Refrigerator Oatmeal.

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Overnight, No Cook Refrigerator Oatmeal from Randi:

Mango Almond Flavor:

1/4 cup uncooked old fashioned rolled oats

1/3 cup milk

1/4 cup low-fat greek yogurt

1 1/2 tsp dried chia seeds

1/4 tsp almond extract

1 tsp honey, optional (or substitute any preferred sweetener)

1/4 cup diced mango

In a half pint jar or container, add oats, milk, yogurt, chia seeds, almond extract and honey. Put lid on jar and shake until well combined. Add mangoes and stir with fork until mixed throughout. Return lid to jar and refrigerate overnight or up to 2 days. Eat chilled.

Other flavors (click to view recipe)

Blueberry Maple 

Apple Cinnamon

Raspberry Vanilla

Source: The Yummy Life (and step by step pictures and instructions)

johnny carino's bowtie festival pasta.

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Johnny Carino's Bowtie Festival Pasta from Randi:

1 oz. melted butter

1 tsp chopped fresh garlic

1/8 cup diced red onion

1/8 cup cooked bacon

1/4 cup diced roma tomatoes

3 oz sliced cooked chicken

1 oz. heavy (whipping) cream

3 oz. alfredo sauce (recipe follows)

1/8 cup asiago cheese

1/2 tsp. salt, pepper and garlic salt

10 oz. pre-cooked bowtie pasta

ALFREDO SAUCE

1 quart heavy whipping cream

1 cup parmesan cheese

1 T black pepper

1/4 cup whole milk

In a heated saute pan combine butter, garlic, onions, bacon, tomatoes, chicken and spice mixture.

When onions begin to turn translucent, add heavy cream and Asiago cheese.

Once cheese and cream have reduced by half, add Alfredo sauce and bow tie pasta. Toss until well combined and remove from fire. Allow to cool for a few minutes so the cheese and sauce thicken.

Alfredo Sauce:

Saute heavy cream, milk and black pepper to a consistent boil. Remove cream mixture from heat and fold in parmesan cheese. Store completed sauce in refrigerator until use.

roasted purple potatoes.

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Roasted Purple Potatoes from Randi:

Celebrity: Catniss Everdeen

2 lb medium purple potatoes (or medium red potatoes), cut into wedges

3 T olive oil

2 T chopped fresh garlic

2 T chopped fresh rosemary

1/4 cup grated Parmesan

Heat oven to 350 F. In a bowl, toss potato wedges with oil, garlic and rosemary. On a nonstick baking sheet, bake wedges until crispy brown, 20 to 30 minutes. Sprinkle with Parmesan; season with salt and pepper; serve warm.

bacon wrapped sausages.

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Bacon Wrapped Sausages from Randi:

1 pkg Lil Smokies (I used the turkey ones)

1 package bacon (I use turkey bacon)

1/4 cup brown sugar

Heat the oven to 375. Cut the bacon in half long ways and 3rds short ways. Wrap each sausage in a bacon piece and secure with a toothpick. Lay out on a cookie sheet. Sprinkle with brown sugar. Cook for 15 minutes. Serve and enjoy.

Sweet Pork.

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Sweet Pork from Randi (and Shauna)

Meat:

1 Pork Roast

1 cup salsa

1 1/3 cup brown sugar

Put all in a crock pot and let it cook all day.

Lemon Cilantro Rice:

2 cups water

1/3 cup lemon juice (I like a bit more)

1 tsp chicken bouillon

pinch of garlic powder

add desired amount of cilantro

1 cup rice

I cook the rice in my rice cooker and add the extra stuff after it is done cooking. Or you can cook it all together on the stove. Bring ingredients to boil and then add rice. Stir and turn down to medium high, bring to boil again and steam.

Cilantro Ranch Dressing:

1 pkg ranch dressing

2-3 T salsa verde (green)

1/8 tsp Tabasco

1/2 bunch cilantro with stems

2 med garlic cloves

3/4 cup mayo

3/4 cup sour cream

juice and rind from 1 lime

Mix all together in blender - thin to desired thickness with milk if necessary

Beans:

I just put one can of drained rinsed beans in a pot. Add some salsa, garlic powder and cilantro and maybe lime juice. Let in warm up together to blend flavors.

Pica de Gallo: (serves 2)

3 Roma tomatoes, diced

3 green onions, diced

juice from 1/2 lime

1 Jalapeño, seeded and sliced (ok without as well)

1 T fresh cilantro

Combine all ingredients, cover and refrigerate to let flavors blend.

*Serve with lettuce and cheese. Can be used in burritos, tacos, salad and just the pork on sandwiches.

breakfast burritos.

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Breakfast Burritos from Randi:

6 Eggs (half regular, half egg whites or egg beaters)

1/2 bag of frozen hash brown potatoes

6 oz. shredded cheese

6-12 oz of your favorite salsa

ham, sausage or bacon

6 tortillas (the cook your own from Costco are our favorite)

Makes 6 burritos

Cook scrambled eggs, meat and hash browns separately (we often cook the bacon in the microwave or have pre-cooked sausage and can just throw the meat in with the eggs once the eggs are mostly cooked). Warm tortillas and add a layer of eggs, meat and potatoes then top with about 1 oz of cheese and 1-2 oz salsa. Carefully fold in one end and then skillfully roll them up.

We typically roll each burrito in tin foil and throw them in the oven if we're not eating them right away (they travel well in a cooler if you're running to an early game, or early morning lake trip). Once rolled in tin foil we also throw them in a zip lock bag, put them in the fridge and eat them later in the week, or throw them in the freezer and pull one or two out when you need them. Reheat them in the oven or remove foil and microwave.

Chicken Taquitos.

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Homemade Chicken Taquitos from Randi:

1/3 cup reduced fat cream cheese

1/4 cup salsa verde

1 T fresh lime juice

½ tsp cumin

1 tsp chili powder

½ tsp onion powder

¼ tsp garlic powder

3 T chopped cilantro

2 T chopped green onions

1 C grated pepperjack cheese

small corn or flour tortillas

Heat oven to 425. Line baking sheet with foil. Heat cream cheese in the microwave for 20 seconds. Add green salsa, lime juice, cumin, chili powder, onion powder, and garlic powder. Stir. Add cilantro and green onions. Add chicken and cheese and mix well. Work with a few tortillas at a time and heat them in the microwave until they are soft enough to not crack. About 20-30 seconds. Place 2-3 T of chicken mixture and roll up the tortilla. Place them seam side down on the baking sheet. Spray the tops with cooking spray and sprinkle with kosher salt. Bake in oven for 15-20 minutes or until crisp. Serve with salsa.

recipe originally taken from our best bites.

Danish Ableskivers with Homemade Strawberry Syrup.

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Danish Ableskiver (Pancake Balls) with Homemade Strawberry Syrup from Randi:

2 egg whites

2 cups flour

2 tsp baking powder

1 T sugar

1/2 tsp baking soda

1/2 tsp salt

4 T butter, melted

2 cups buttermilk

Beat the egg whites stiff. Mix together the flour, baking powder, salt, baking soda, sugar, melted butter and buttermilk at one time and beat until smooth. Gently fold the egg whites last. Use a slotted pan. Butter each slot before adding batter. Fill wells 3/4 full with batter. When they get bubbles on top and dry at edges, turn them quickly. Continue cooking, turning until golden brown.

Homemade Strawberry Syrup

1 pint strawberries

4 cups sugar

Wash and cut stems from strawberries. Blend in blender. The strawberries should come out to about 2 cups when well blended. Add 4 cups sugar and stir well. Let set for about 15 minutes for the sugar to dissolve. Warm up to serve.

chocolate dipped strawberries.

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Tuxedo and White Chocolate Drizzle Strawberries from Randi:

2 - 1 pound containers of strawberries

1 bag milk chocolate chips

1/2 white chocolate chips

Wash the strawberries, dry well. Melt the milk chocolate in the microwave or a double boiler. Dip strawberries and lay out on a wax paper lined cooked sheet. Melt the white chocolate. When all strawberries are dipped go back and drizzle with white chocolate. Put in fridge.

For tuxedo strawberries, dip in white chocolate first. Let them set up in the fridge for 10-15 minute. Then dip the strawberry tilting from one side to the other in milk chocolate. Put milk chocolate in a piping bag with a small tip, or use a toothpick, and make dots for buttons and two triangles for the bow tie.

Enjoy!!

quinoa salad.

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Quinoa Salad from Randi:

2 cups and 1 cup quinoa

1 pinch of salt

1/2 tsp sea salt

rind from 1 lemon

1/4 cup lemon juice

3 tomatoes, diced

1 cucumber, diced

2 bunches green onion, diced

1 cup fresh cilantro, chopped

Directions:

Rinse quinoa a few times before cooking. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer 15 minutes. Allow to cool to room temperature; fluff with a fork. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onion and cilantro. Stir in cooled quinoa.

Personal Cheesecakes.

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Personal Cheesecakes from Randi:

1 can of sweetened condensed milk

1/3 cup lemon juice

1 8 ounce brick of cream cheese

1 tsp vanilla

Mix together in mixer until smooth. Spoon into individual graham cracker crusts. Refrigerate for 2 hours before serving. Top with strawberries, blueberries, raspberries, chocolate sauce, chocolate shavings, caramel sauce, whipping cream… etc.

Can also be made into a large single graham cracker crust.

Fall Salad with Lemon Poppyseed Dressing.

photo credit: google images

Fall Salad from Randi:

1 head romaine lettuce

4 ounces shredded Swiss cheese

1 cup candied walnuts

1/4 cup dried cranberries

1 apple-peeled, cored and diced

1 pear-peeled, cored and diced

In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, walnuts, dried cranberries, apple and pear. Pour dressing over salad just before serving. Toss to coat, or serve dressing on the side.

Lemon Poppyseed Dressing:

1/2 cup white sugar

1/2 cup lemon juice

2 teaspoons diced onion

1 teaspoon Dijon-style mustard

1/2 teaspoon salt

2/3 cup vegetable oil

1 Tablespoon poppy seeds

In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds and process just a few seconds more to mix.